Roast Beef and Horseradish Tea Sandwiches

1. 1

   Stir the sour cream, horseradish and salt together in a small bowl.

2. 2

   Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice.

3. 3

   Put 1 slice of roast beef on 12 of the pumpernickel slices.

4. 4

   Finish each sandwich with a grind or two of pepper and the remaining bread.

5. 5

   Arrange the sandwiches on a serving platter and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.